4 c  Milk
1/4 c  Converted rice
4    Eggs
1/2 c  Sugar
1 1/2 ts Lemon extract
1 1/2 ts Vanilla
1 tb Butter; melted
1 ts Nutmeg
3/4 c  Light raisins

Bring 3 cups milk and rice to boil over direct heat. Lower heat and cook,
covered, until rice is tender, about 15 to 20 minutes. Remove from heat.
Preheat oven to 350 F. Beat eggs well. Add sugar, beating continuously. Add
remaining milk, lemon extract, vanilla and butter. Combine rice and milk
with egg mixture and pour into 8×8-inch pan. Sprinkle with nutmeg. Place
pan in larger pan, taking care that sides of smaller pan do not touch
larger pan. Bake until custard begins to set, about 30 minutes. Stir in
raisins and continue baking until knife inserted in center comes out clean,
about 15 minutes. Remove from oven and set custard pan on cake rack. Cool
slightly before refrigerating.